Lv62
1892 积分 2020-10-21 加入
Raman spectroscopy a promising technique for quality assessment of meat and fish: A review
1个月前
已关闭
Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium
2个月前
已关闭
Mechanisms of polyphenols on quality control of aquatic products in storage: A review
3个月前
已完结
Targeting oxidative stress in disease: promise and limitations of antioxidant therapy
3个月前
已完结
Effects of different thawing methods on lipid oxidation and volatile organic compounds in salmon
3个月前
已完结
Metal-independent Decomposition of Lipid Hydroperoxide (13-HPODE) and Formation of 4Hydroxy-2-Nonenal (4-HNE) by the Carcinogenic Halogenated Quinones
3个月前
已完结
Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying
3个月前
已完结
Purple pitanga extract (Eugenia uniflora) attenuates oxidative stress induced by MPTP
3个月前
已完结
The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish
3个月前
已完结
Developing targeted mass spectrometry approaches for the identification of protein lipoxidation
3个月前
已完结
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